Vegan Bolognese Pasta

1. Food processor: tempeh, walnut, celery, carrot, garlic.

2. Transfer and cook in a pan with bell pepper and tomato. I use a regular and cherry tomato.

3. Add mushroom and chickpeas. I used dark and regular chickpeas, leftover brown button mushroom.

4. Spices: oregano, basil, thyme. Also added apple cider vinegar just because.

5. Few minutes before it's done, add any veges to be lightly cooked. I added kale, and also mixed in some cilantro.

6. Add to cooked pasta. I used fusili here.

7. Garnish: nutritional yeast, toasted sesame seed, cilantro. Topped mine with some leftover roasted pumpkin.